20 June 2012

Like many I am a "sometimes" addicted follower of Pinterest. I salivate over many photographs of tempting desserts calorie free and am invited into so many talented sites to discover amazing photography and recipe blogs. Like a kid in a candy store I pin happily from their original sites cataloguing recipes to try in the future when time allows. The recipe below really stuck with me. With asparagus at the tail end of its season I felt the urge to head to the kitchen. Never mind that the recipe was in Polish or Russian ...Google translator to the rescue!!!... I had all of the ingredients in my well stocked stores. The recipe comes from this site where I spy so many seasonal recipes waiting to be translated. I tip my hat to Kwestia Smaku.

Photo from Kwestia Smaku on Pinterest

This dish is a magical pairing of homemade basil pesto, cream, crispy seasonal asparagus, salty proscuitto and tender chicken breasts. The combination of salty, creamy and crispy is what dreams are made of. At least my dreams. Give it a try before asparagus is finished for another year!!!

**Proscuitto Wrapped Chicken Breast with Asparagus and Pesto Sauce**

1 large single chicken breast or two smaller, about 400 g
salt and freshly ground black pepper
1 tablespoon flour
4 slices of serrano ham (you can use other dried ham such as Parma ham or thinly sliced ​​lean bacon)
1 bunch green asparagus
2 tablespoons olive oil
4 tablespoons green pesto (bought or home or from the following recipe)
80 ml of 30% cream
a half bunch of leaves (pots) of basil
Extras: new potatoes with water (optional) or bread such as baguette

Rinse chicken, drain, slice crosswise into thin fillets (I used two small breasts and every przekroiłam the two thinner fillets). Sprinkle with sea salt (not too much, because the ham is salty), coat with flour and wrap in slices of serrano ham, set aside.

Wash asparagus, snap off woody ends of the light (the same break in the right place). Stems are cut into several pieces. Add to basket steamer or put in a sieve. Strainer basket or hang on a pot of boiling water and cook for 5 minutes, until asparagus is tender. Immediately transfer the asparagus in cold water and set aside.

In a skillet heat 2 tablespoons olive oil and place chicken breast prepared in ham. Cook for 6 minutes, then transfer to the other side and cook for another 5 minutes. Pour in the cream, add the pesto and mix gently. Add the asparagus and set aside after boiling from the heat (the sauce should thicken slightly), and season if necessary with salt and freshly ground pepper. Sprinkle with basil leaves and serve with potatoes or bread.

Serves 2

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Asparagus has a season? I say that, tongue in cheek, because where I live-- I can pretty much get it year-round. That's a good thing, because I LOVE asparagus. This looks like a lovely one-skillet meal. Love it!

Absolutely delicious looking! I consistently get so "jealous" looking at the nutritious delicious meals you make for yourself. I cannot make such vegetable focused and "exotic" dishes as Vanja is such an uber carnivor and really cramps my style. HAHAHA.I cannot tell you how wonderful it was to meet you - have yet to write about it - and I will!:)Valerie

What a wonderful pics of Proscuitto Wrapped Chicken Breast with Asparagus and Pesto Sauce you have here.Perhaps you're interested to submit your food photos on a food photography site that has tagline "Food Photography that will make you hungry" :)http://www.foodporn.netIt's free to submit, free to join, and a lot of members can enjoy your creation!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.